Big Soft Ginger Cookies
Total TimePrep: 20 min. Bake: 10 min./batch
Everyone loved them...AMAZING
This is a great recipe. Like others I increased the spices by using the spice amounts in Tartine's ginger cookies: 4 t. giniger, 1+1/2 t. cloves, 2 t. cinnamon, and 1 t. black pepper. Also 3/4 t. salt and slightly less sugar than a cup. They are incredible and a real keeper recipe I will use again and again. They also ship well
These were fantastic. Like others I could have used more ginger and cinnamon. I followed the directions and creamed the butter and sugar for 5 min and I baked them maybe 15-17 min and they are still really soft. I will be making these again!!Thank you!!
This is a good base recipe. But the flavor is a bit flat. If you bake much, the lack of vanilla extract, and the small amount of salt would jump out at you right off the bat. Also, for those having trouble getting them to be thick an chewy, remember that it's virtually impossible to over mix dough until you've added the flour. Get it good and fluffy. Make sure to scrape the sides of the bowl several times if you're using a stand mixer. I made the following changes/additions, and the richness of the flavor was extremely popular with friends. 3/4 tsp salt 1 tsp cinnamon 1 tsp vanilla extract 2 tsp Lebkuchengewurz (German Gingerbread Spice) I use a #40 disher for consistency. My old convection oven would finish them in 12 minutes. My recent one takes 14 minutes.
This is a great recipe! The dough formed perfectly for me, it almost felt like playdoh. I didn't have any ground cloves on hand, so I left them out and they taste just fine. They needed and additional 2-ish minutes in the oven, but that's no biggie at all. This is defiantly my new favourite cookie recipe!
These cookies are fantastic! I read through the comments before starting and was worried about the issue with the runny batter, spreading cookies, etc., but I proceeded anyway and the dough turned out perfectly and there was absolutely no major spreading in the oven whatsoever! I did follow the tips about creaming the butter and sugar for 5 minutes and also chilled the dough for 20 minutes before scooping and baking. I'm really not sure why some people had such problems with it, maybe their butter was too soft. I will say that for my family's taste, I did need to add additional spice. I added a whole extra teaspoon of the ginger and increased the cinnamon to a full teaspoon and honestly, I could've done with even more, which is why after tasting the test batch I rolled them in a cinnamon sugar/pumpkin pie spice mixture. The texture is exactly what I was looking for: soft and chewy with just a touch of crispiness on the outside. These will absolutely be in my Christmas cookie line up for every year to come.
I made these soft ginger cookies and thought they were really good and soft, but have decided I like the crispy old-fashioned version better so will be making those instead. If you like soft cookies, try this recipe.
My family absolutely loved this recipe. My son told me he doesn’t care for gingerbread cookies but he really likes these cookies. Winner! Thanks you!!
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Best ginger cookie I've made. Love the soft, chewy texture!